wilkes

Pot Roast with Gravy

1 Tbs oil
3 lbs chuck roast
1/2 tsp pepper
4 medium onions, quartered
4 stalks celery, sliced
2 beef boullion cubes
1 1/2 cups hot water
8 medium potatoes, halved
8 medium carrots, cut into pieces
3 Tbs Flour
1/4 cup cold water
1 tsp salt

Preheat oven to 325 º.
Put oil in 5 qt Dutch oven or roasting pan and heat on medium-high heat.
Brown roast on all sides for 5 minutes and drain excess fat.
Sprinkle pepper over meat.
Add 1 onion and 1 stalk celery to pan.
Dissolve bouillon in hot water and pour 3/4 cup around meat;
reserve remaining 3/4 cup.
Bring to boil: cover. Bake at 325 º for 1 hr.
Add remaining vegetables; cover and bake an additional 1to 11/2 hrs or until
meat and vegetables are fork tender.
To make gravy, remove vegetables and meat from pan.
Measure drippings, skim
fat and add reserved bouillon to make 3 cups; return to pot.
In a small jar with a lid, add flour to cold water; shake well.
Gradually stir into drippings.
Cook over medium heat,
stirring constantly until mixture thickens and boils.
Add salt as needed. Serve with meat and vegetables

how can i make a tender juiceies roast